Recipe: Japanese-Style Mabo Dofu (Tofu with Spicy Miso Pork Sauce)

Japanese-style Mabo Dofu Recipe from The Japanese Larder by Luiz Hara | Bringing Japanese Ingredients Into Your Everyday Cooking

You may already have read my recent review of The Japanese Larder by chef, food writer and supperclub host Luiz Hara. The publishers have kindly given permission to share three great recipes from the book with you. The first, for crispy and deeply savoury Marmite Chicken, is already up. Here’s Luiz’ Japanese-style mabo dofu. And the third, ... Read more »

Stir-Fried Japanese Leeks with Miso | ねぎの味噌炒め

Stir-Fried Japanese Leeks with Miso from Japan: The Cookbook by Nancy Singleton Hachisu

If you want to get to the heart of Japanese home cooking, you will surely appreciate Phaidon’s most recent Country Cookbook, Japan: The Cookbook by Nancy Singleton Hachisu. This hefty collection of over 400 recipes showcases the breadth of Japanese home-cooking today, and is a great reference book for any cook keen on the cuisine. Read ... Read more »

A Taste For… Miso | Japanese-Style Miso Cod

Miso Cod on Kavey Eats

Are you familiar with umami? Discovered (and named) by Japanese scientist Kikunae Ikeda back in 1908 and known as the fifth taste group (alongside sweet, sour, bitter and salty), umami is most commonly translated as ‘savoury’ or ‘meaty’ and is a flavour profile that most of us enjoy in our food, whether or not we ... Read more »

Nori-Wrapped Hot Smoked Salmon Cubes With Miso Mayonnaise

For me, mayonnaise is indelibly associated with the summer; an integral part of food eaten outside. The picnic rugs and garden tables of my childhood were laden with bacon and mayo-dressed potato-salad, rich and creamy coleslaws, a huge bowl of tuna-sweetcorn-mayo and a bottle of homemade Marie Rose sauce to slather over burgers and sausages ... Read more »

Saya Ingen Shira-ae | Green Beans with Tofu, Miso & Sesame Dressing

Traditionally, the key ingredients in the Japanese dish shira-ae are white – white tofu, white miso and white sesame seeds; shiro means white in Japanese and the ae suffix denotes a vegetable dish with dressing. What’s unusual from my European perspective is the low amount of liquid ingredients in the dressing; the silken tofu provides ... Read more »

Simple Miso Cod with Sesame Pak Choi

Thanks to a sample of Skrei from the Norwegian Seafood Council, we’ve been enjoying more fish, specifically cod, of late. One portion was stir-fried with mirin and chives, another was battered and deep fried and one smaller portion was stretched into a filling fish, leek and egg pie. Next on the list was miso cod. ... Read more »